Tomato Soup with Almond and Basil Topping

Cut into tomatoes and scald with boiling water, drain after 1 minute, peel off the skin, remove the stalk and roughly dice the pulp. Peel onion and garlic and chop finely. Melt the butter in a saucepan, add 2 tablespoons of olive oil and the bay leaf and briefly sauté the onions and garlic. Sprinkle with sugar and caramelize while stirring. Add tomatoes and 500ml hot water, add salt, bring to the boil and simmer in a half-open pot for about 30 minutes. Pluck the leaves from the thyme and basil and chop finely. Topping: Brown the almonds in a pan over low heat while stirring for 5 minutes and let cool a little. Stir in half of the basil and season with salt. Take the bay leaf out of the soup and puree the soup finely. Just before serving, bring to the boil again, stir in the 2nd half of the basil and thyme and season with salt and pepper. Serve garnished with topping.